Johnny Apple Red Ale / Cider Recipe - Feedback???
Johnny Apple Red Ale / Cider Recipe
Okay, so Ive now made several batches of cider based loosely around EdWorts Apfelwein recipe found on the forum; changing up the yeast strain and/or type of apple juice used. However, the overwhelming thing I have noticed about all of them is that I want more body to it and wanted to drink them much sooner than it takes to ferment the typical Apfelwein. As a result, I formulated a 3 gallon test batch recipe for a Red Ale / Cider recipe. I plan to try it this weekend, so would definitely welcome any feedback or experience from others who have done something like this before. (Quick note I generally let my past apfelwein recipes ferment for at least 3 months, but plan to follow a simply 2-3 week fermentation for this ale/cider recipe)
Here is the recipe I created entitled 'Johnny Apple Red:
-1.75 lbs Pale Malt (2-Row)
-0.10 lbs Red Malt Wheat
-0.05 lbs Caramel/Crystal Malt 60L
-0.05 lbs Chocolate Malt
Adjuncts / Yeast / Hops:
-2 Gallons of 100% Apple Juice
-1 lbs Light Brown Sugar
-1 Stick of Cinnamon
-0720 Sweet Mead/Wine White Labs Yeast
-0.25 oz Cascade Hops (5.50% AAU)
1.) Add grain bill to mash tun with 1.66 gallons of water at 152 degrees for an hour. Then siphon to boil kettle.
2.) Bring to a boil and then add the .25 oz of Cascade Hops (5.50% AAU) for a full one hour boil. (Most likely add a whirlfloc tablet at the 45 minute mark too). With my current set up and calculations, the mash and boil should bring my total volume to roughly 1 gallon of wort.
3.) Cool the wort down to at least 75 degrees and then add to the carboy.
4.) Pour half a container from each gallon sized 100% Apple Juice into the carboy. Then add half a pound of brown sugar to each container and shake until its mixed; then add to carboy.
5.) Oxygenate the wort / juice mixture for 10-15 minutes and then add the yeast.
6.) Add 1 cinnamon stick after 1-2 weeks of fermentation and allow it to ferment for one week longer.
7.) Rack to fermenting bucket and bottle with priming sugar.
Once again, I am open to comments / concerns / past experience / etc...
Otherwise, I plan to put it together later this week and will post updates along the way.